SEMI-MARINATED TROUT TARTAR

SUMMER ARTICHOKES WITH HAM FROM TREVÉLEZ AND POTATO AND MUSHROOM PARMENTIER
22 de November de 2022
WILD ASPARAGUS
22 de November de 2022

Ingredients:

· 1 kg of trout
· 1 kg of ripe plum tomato
· 500 g of chives
· 100 g of pickles
· 100 g of capers
· 1 lime
· 2 shallots
· 3 ripe avocados
· 3 eggs
· Mustard
· Fresh dill
· Bread of the previous day
· Sesame oil
· EVOO
· Salt and pepper

tartartrucha

IES Virgen de la Caridad

 

PREPARATION

Step 1. Clean the trout and marinate in salt/sugar (80/20) for 20 minutes.

Step 2. Wash very well, chop the trout and set aside the skin.

Step 3. Chop the capers, the pickles, the shallots and the chives in brunoise.

Step 4. Make a mayonnaise with egg yolk and mustard.

Step 5. Mix and season to taste.

 

PLATING

• Take a round and tall mould and put on top a crunchy trout skin.

PONIENTE RECIPES